Fig-Olive Tapenade With Prosciutto and Persimmon

By Melissa Clark

Published December 22, 2020

  • Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Media 1 of 1
Total Time
15 minutes
Rating
4(457)
Comments
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Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it’s served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you’re starting with soft, plump dried figs, you don’t need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.

Featured in: A Finger-Food Countdown to 2021

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Ingredients

Yield:2 to 4 servings

  • ½ cup dried figs, stems trimmed

  • ½ cup pitted Kalamata olives

  • 2 anchovy fillets

  • 1 teaspoon fresh lemon juice, more to taste

  • 1 small garlic clove, coarsely chopped

  • ¾ teaspoon minced fresh rosemary

  • ¼ cup extra-virgin olive oil, more if needed

  • Prosciutto, for serving

  • Persimmon wedges, for serving

  • Toasted country bread, crackers or breadsticks, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

23 grams carbs; 17 milligrams cholesterol; 283 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 3 grams fiber; 843 milligrams sodium; 9 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.

  2. Step 2

    In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.

  3. Step 3

    Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

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Ratings

4 out of 5
457 user ratings
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Comments

j-chan

Will replace the anchovy with some capers to make this vegetarian!

Brad

This is a beautifully harmonious tapenade! I make quite a few kalamata olive dips, hummus’ and tapenades. This will take a seat at the head of the table. I made it for New Year’s Eve and can’t wait to make it for friends and family gatherings in 2021. Wishing all home cooks peace, health and happiness.

David Reiffel

1 teaspoon = 2 fillets; in this raw preparation, the flavor might be different.

Lisai

Delicious! You NYT smarties probably know this but if you don’t want a strong raw garlic flavor, let the coarsely chopped garlic soak in the lemon juice for 10 minutes or so before blending. Thanks to Kenji Lopez-Alt for that invaluable tip. I used about 3 tsp of lemon juice, (a quarter of a lemon), plus the zest. I couldn’t use the anchovies because one of my guests has an allergy, so I added 1/2 tsp of balsamic vinegar at the end to enhance the flavor and sweetness. It had plenty of salt from the olives.

Cara Pine

Absolutely delicious!

Mary

Always a hit when I make it. And I use anchovy paste - no one knows. Be sure to use dark kalamata olives - otherwise it an look a bit like dog food!

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